275 gr whole rolled oats
- 60 gr chopped nuts
- 10 gr cinnamon
- 2,5 gr sea salt
- 30 ml melted coconut oil
- 60 ml maple syrup
- 30 ml creamy almond butter
- 40 gr dried cranberries
Jars of any size, Nanostoppers, Vacuum Pump or Airtender Electric
Preheat the oven to 150 ºC (300 Fahrenheit) and line a baking sheet with baking paper.
In a bowl, combine the oats, nuts, cinnamon, and salt. Drizzle in the coconut oil and maple syrup and add the almond butter. Stir until combined. Scoop the granola onto the baking sheet and press the mixture into a 2,5 cm thick layer.
Bake for 15 minutes, rotate the pan halfway, and use a fork to gently break the granola apart just a bit. Bake for 15 minutes more, or until golden brown. Sprinkle with dried cranberries. Let cool for 15 minutes before serving. Save the remainder in jars under vacuum.